Za’atar is one of those spices that speaks to my childhood like no other. za’atar is generally a combination of dried oregano, thyme, and/or marjoram, with sumac and toasted sesame seeds. It is a perfect balance in acid, tangy, and earthy flavours. This spice is commonly added to dough that has been rolled out with EVOO and cooked in a wood fire oven served for breakfast with labne, tomatoes and cucumber.
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I recreated my version of this in my cookbook “1 dough 10 recipes” with a cracked egg in the centre. Here is another way you can use this spice because I love repurposing and this worked amazing.
6 large Desiree potatoes – cut into chips/wedges
3 tablespoons za’atar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chicken stock powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
EVOO
Toppings:
Garlic dip
1/4 cup roughly chopped coriander OR flat leaf parsley leaves
Lemon wedges
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